Gluten-Free Muffins for Kids (with Blueberries and Avocado)
These gluten-free muffins for kids (with blueberries and avocado) are the perfect back-to-school muffins! Gluten and grain free, made with cultured dairy, and with low sugar, they're great to serve to a class, too. These gluten-free muffins for kids are packed with fruits and veggies, including carrots, avocado, and blueberries! I think your family will love these gluten-free muffins for kids just as much as mine does.
Course Dessert, Snack
Keyword avocado, blueberry, for kids, gluten free, muffins
Prep Time 15minutes
Cook Time 20minutes
Total Time 30minutes
Author Cheryl Malik
6ozHorizon Organic Yogurt Cups in Blueberry, or 6 ounces organic blueberry yogurt
Preheat the oven to 350°. Line a muffin tin with muffin liners.
In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, and pinch cinnamon.
In a large bowl, whisk together the wet ingredients: eggs, coconut oil, mashed avocado, honey, and vanilla extract.
Add the dry mixture to the wet mixture and whisk until no lumps remain. Gently fold in the grated carrots and blueberries.
Scoop into prepared muffin tins, filling almost completely full. They will rise, but they will create lovely domed tops. Bake 20-27 minutes or until a toothpick inserted in the middle comes out clean. My mini muffins took about 20 minutes to bake, while my larger, bakery-style muffins took more like 27.
Let cool 5 minutes in the pan then transfer to a wire rack to cool completely.